3 T vegetable oil
2½ C diced red onions
1 C diced carrots
2 peppers, diced
1 medium sweet potato, diced
2 C diced mushrooms
1 bag (10 oz) frozen corn
3 T ground cumin
½ tsp crushed red pepper flakes
2 T chili powder
4 T chopped garlic (I only used 2 Tbsp.)
2 T chopped jalapeños
2 T dried oregano
1 tsp ground cinnamon
3 cans (14.5 oz ea) diced fire roasted tomatoes
1 can (15 oz) garbanzo beans
1 can (15 oz) red kidney beans
1 can (15 oz) black beans
1 can (15 oz) Adzuki beans*
2 T chopped chipotle in adobo sauce*
3 T tomato paste
OPTIONAL:
1 to 2 C vegetable broth or vegetable juice (You can also just use water.)
TOPPING SUGGESTIONS:
sliced or diced avocado, vegan sour cream, vegan shredded cheese, tortilla chips/strips, chopped scallions/green onions/cilantro, lime juice

*NOTES:
Yes, all of the portions above are correct, there are no typos. I know that’s a ridiculous amount of onion/cumin/chili powder/garlic/oregano, but I trusted Dr. Oz and followed it exactly (except for the garlic, which I cut in half)… and it tasted great. The only thing I might change next time is the cumin – I might do 2 Tbsp. instead of 3. You can find Adzuki beans at most health food stores, but you could also substitute another bean like chili or northern. If your grocery store has an Hispanic or ethnic aisle, you’ll likely find the little can of chopped chipotle in adobo sauce there. Just a thought – you could use the leftover tomato paste, chipotle and jalapeño as part of a marinade.